Combine carrots, water, sugar, and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 5 to 6 hours on low or 3 to 4 hours on high.

Drain carrots and return to now-empty slow cooker. Stir in honey, butter, and rosemary, cover, and cook on high until fragrant, about 5 minutes. Season with salt and pepper to tast. Serve. (Carrots can be held on warm or low setting for up to 2 hours; loosen glaze with hot water as needed.)

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